When life feels like it’s moving faster than your slow cooker can keep up, there’s nothing better than a bowl of Green Enchilada Chicken Soup. Imagine a creamy chicken soup that’s bursting with zesty Mexican-inspired flavors, hearty enough to satisfy the whole family, and simple enough to throw together on a busy weeknight. Yes, my friend, this recipe is about to become your new go-to comfort food.
I’ll be honest—there are days when cooking feels like climbing Mount Everest in flip-flops. Between errands, work, and the never-ending “what’s for dinner?” chorus, the last thing we need is a complicated recipe. That’s why this slow cooker recipe feels like a hug in a bowl—it practically makes itself while you get on with life.
So whether you’re feeding hungry kids after soccer practice or just craving a hearty dinner that feels indulgent yet effortless, this soup is for you. And trust me, once you top it with crunchy tortilla strips, melty cheese, and creamy avocado, you’ll wonder how something so easy can taste so darn good.
Why You’ll Love This Green Enchilada Chicken Soup
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Hands-off cooking: Just toss the ingredients in and let the slow cooker do the work.
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Comfort food vibes: Creamy, cheesy, and oh-so-satisfying.
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Family meal approved: Kids, spouses, neighbors—everyone will want seconds.
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Flexible: Works with chicken breast, rotisserie chicken, or even leftover turkey.
Ingredients You’ll Need
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2 cups cooked chicken, diced into chunks
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2 cans white beans, rinsed and drained
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4 oz cream cheese, cubed and softened
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1 cup corn (canned or frozen)
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1 can green chiles
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1 can green enchilada sauce (or red if you’re feeling bold)
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1 tsp onion powder
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1 tsp garlic powder
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1 tsp chili powder
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½ tsp salt
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4 cups chicken broth
Toppings:
Tortilla strips, shredded cheddar, sour cream, avocado, cilantro
Step-by-Step Instructions
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In your slow cooker, add the chicken, beans, cream cheese, corn, green chiles, enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Give it a good stir.
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Cover and cook on high for 2–3 hours, stirring now and then until the cream cheese melts into creamy perfection.
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Ladle into bowls, then pile on toppings—tortilla strips for crunch, cheese for ooey-gooey goodness, avocado for creaminess, and cilantro for freshness.
Stovetop Option: Combine everything in a large pot, bring to a simmer, and cook for 10 minutes.
Tips for Making the Best Creamy Chicken Soup
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Rotisserie chicken shortcut: Skip the cooking and shred a store-bought rotisserie chicken. Done and done.
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Extra creamy? Add more cream cheese or stir in a splash of heavy cream at the end.
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Want it spicy? Toss in a diced jalapeño or use medium/hot enchilada sauce.
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Freezer hack: Double the recipe, enjoy half tonight, and freeze the rest for a no-fuss dinner later.
And don’t panic if the soup looks a little lumpy while the cream cheese melts—it smooths out beautifully. Think of it as a “before and after” makeover moment.
My Little Soup Story
This recipe was born out of one of those “cupboard clean-out” nights. I had leftover chicken, a random can of beans, and an enchilada sauce just waiting for its big debut. Out of curiosity (and a bit of desperation), I tossed them into the slow cooker with cream cheese—and magic happened.
The first time I made it, my kids declared it “the best soup ever” while fighting over who got the last tortilla strip. From then on, it became a family meal staple, especially on chilly evenings when we all wanted something cozy but didn’t want to wait hours for dinner.
What to Serve with Green Enchilada Chicken Soup
This hearty dinner can stand alone, but if you’re feeding a crowd or just love a little extra, here are some pairings:
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Warm flour tortillas – Perfect for dunking.
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Mexican rice – A filling side that complements the flavors.
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Fresh garden salad – Adds a crisp, refreshing balance.
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Churros or flan – Because no one ever said no to dessert.
It’s one of those meals that feels special enough for guests but simple enough for Tuesday night.
How to Store Your Soup
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Fridge: Keep leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if it thickens too much.
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Freezer: This soup freezes beautifully! Store in freezer bags or containers for up to 3 months. Thaw overnight in the fridge and reheat.
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Meal prep tip: Freeze individual portions for quick, comforting lunches.
Just a note: if you’ve loaded it with toppings, remove those before freezing—they don’t thaw as nicely.
FAQs About Green Enchilada Chicken Soup
Can I substitute the beans?
Yes! Use black beans or pinto beans if you prefer a different texture.
Is this soup spicy?
Not really—it’s mild with a slight kick. For more heat, add jalapeños or hot enchilada sauce.
Can I make this without cream cheese?
Sure, but it won’t be as creamy. You can substitute with Greek yogurt or heavy cream.
Can I cook this on low instead of high?
Absolutely! Just set it to low and cook for 5–6 hours.
Soup That Feels Like a Hug
There’s something about Green Enchilada Chicken Soup that just makes the world feel a little warmer. It’s a creamy chicken soup that checks every box: comforting, simple, flavorful, and family-approved. Whether you’re serving it after a long day or making a big pot for Sunday dinner, it’s a recipe you’ll come back to again and again.
So grab your slow cooker, pull on that apron, and let this Mexican-inspired soup bring joy straight to your table. Trust me—you’ll be making memories with every bowl.
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Cozy Up with Green Enchilada Chicken Soup
- Total Time: 2 hours 10 minutes–6 hours 10 minutes
- Yield: 6 servings 1x
Description
Green Enchilada Chicken Soup is a creamy, zesty slow cooker favorite that combines tender chicken, white beans, corn, green chiles, and tangy green enchilada sauce. It’s rich, comforting, and full of Mexican-inspired flavors—perfect for busy weeknights or cozy family dinners. Top it with tortilla strips, avocado, cheese, and cilantro for the ultimate comfort-in-a-bowl experience.
Ingredients
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2 cups cooked chicken, diced into chunks
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2 cans white beans, rinsed and drained
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4 oz cream cheese, cubed and softened
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1 cup corn (canned or frozen)
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1 can green chiles
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1 can green enchilada sauce (or red, for variation)
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1 tsp onion powder
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1 tsp garlic powder
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1 tsp chili powder
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½ tsp salt
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4 cups chicken broth
Toppings (optional):
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Tortilla strips
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Shredded cheddar cheese
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Sour cream
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Avocado slices
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Fresh cilantro
Instructions
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Assemble: Add chicken, beans, cream cheese, corn, green chiles, enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth to your slow cooker. Stir to combine.
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Cook: Cover and cook on high for 2–3 hours, stirring occasionally, until the cream cheese melts and the soup is creamy.
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Serve: Ladle into bowls. Top with tortilla strips, shredded cheese, avocado, sour cream, and cilantro.
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Stovetop Option: Combine all ingredients in a large pot, bring to a simmer, and cook for 10 minutes.
Notes
Use rotisserie chicken for an easy shortcut.
Add a diced jalapeño or hot enchilada sauce for extra heat.
Stir in a splash of heavy cream at the end for extra richness.
Remove toppings before freezing to maintain texture.
Double the recipe to freeze half for a future quick dinner.
- Prep Time: 10 minutes
- Cook Time: 2–3 hours
- Category: Plats
- Method: Slow Cooker
- Cuisine: Mexican-Inspired / American Fusion